Blueberry Bread Pudding

Ingredients

• 2 tablespoons sugar
• 1 tablespoon cornstarch
• 10 package Diet sweetener (1 gram each)
• 1/2 teaspoon grated orange peel
• 1 pint blueberries, washed, stem, sort
• juice of 1/2 lemon
• 4 slices stale diet bread, (white)
• 1 tablespoon diet margarine, softened
• 1/2 cup evaporated skim milk

Method
Combine the sugar, cornstarch, sweetener and orange rind, pressing out all the lumps. 
Dump the blueberries into a 6 cup shallow casserole that has been lightly sprayed with non-stick vegetable cooking spray. Dump the sugar mixture, add the lemon juice and toss well to mix. With a potato masher, lightly mash the blueberries, set aside. Butter the bread slices lightly on one side, stack the slices and cut into 1/2 " cubes. Dump into the casserole and toss well to mix. Bake the pudding at 350°F for 30 minutes, remove from oven, add the evaporated milk and stir well to mix. Return to the 350°F oven, and bake for 15 minutes more, uncovered. Serve warm, topped, if you desire, with a little whole milk.
 

Makes 6 servings.